Savory Ground Beef Roulade with Herb-Infused Cream Sauce

Begin by preheating your oven to 375°F. In a large mixing bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 large egg, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix the ingredients thoroughly until well combined. On a large sheet of parchment paper, spread the beef mixture into a rectangle about 1/2 inch thick.

In a separate bowl, mix together 1/2 cup of ricotta cheese, 1/4 cup of chopped fresh basil, and 1/4 cup of chopped sun-dried tomatoes.

Spread this cheese mixture evenly over the beef layer. Carefully roll the beef from one end to the other, using the parchment paper to help guide the roll.

Once rolled, secure the ends and place the roulade seam-side down in a greased baking dish. Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 160°F.

While the roulade is baking, prepare the herb-infused cream sauce by melting 2 tablespoons of butter in a saucepan over medium heat.

Add 1 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of chopped fresh thyme. Stir the mixture and let it simmer for 5-7 minutes until slightly thickened.

Once the roulade is done, let it rest for 10 minutes before slicing into rounds. Serve the slices drizzled with the herb-infused cream sauce and garnish with additional fresh herbs if desired.